Safe Food & Hygiene Standards

Safe Food & Hygiene Standards
Program: Safe Food & Hygiene Standards Module: 1.1 Implementation 2016 Format Region: AP Version: AUSPACIFIC | SE ASIA | MIDDLE EAST | UK | AMERICAS

COURSE OVERVIEW Introduction to Food Safety
Food Safety Structure Overview Audit program Audit scoring format Red and Amber flag system Content Review HACCP overview Targeting hazards Safe Food & Hygiene Standards Manual 2016 Content overview Documentation Reports EMCORP GROUP | AUSPACIFIC | SE ASIA | MIDDLE EAST | UK | AMERICAS

AUDIT PROCESS All are announced and annually completed
New hotels will receive two (2) audits (pre/post – 1 month before opening/6 months after opening) Assessment of on-site food safety standards Assessment of food safety documentation Score will determine the frequency of audits Process will benchmark all hotels across AP Provide assistance Reinforcing the system If pass, certifies to HACCP EMCORP GROUP | AUSPACIFIC | SE ASIA | MIDDLE EAST | UK | AMERICAS

Starwood Hotels & Resorts Asia Pacific Environmental Health Cnsultancey

PRINCIPLES OF HACCP Conduct a hazard analysis
Identify critical control points Develop critical limits monitoring procedures corrective actions verification procedures suitable record keeping

Accessing Resources www.starwoodassessment.com
Enter your property no & password (that is individual to your hotel) Web Portal Image: Access Page 2016 version Audit Tool, P2P Audit, Food Safety Manual, the Implementation power point, General Staff training power point, notice and other resources are made available of each sires portal in where safety, security and food safety and hygiene materials are stored and managed. Strictly Proprietary & Commercial in Confidence

Starwood AP Big 5 Standards A Regional Focus
Standard 1: Handwashing Standard 2: Personal Hygiene Standard 3: Illness Standard 4: Cross Contamination Standard 5: Temperature Control Emcorp Group underpins its framework with the Starwood Big 5 Standards. Translated to all languages, it lays the groundwork for continued food safety and hygiene management for all staff. Strictly Proprietary & Commercial in Confidence

Training in Food Safety
Emcorp Group supplies food safety training to staff. Programs face to face at site or via starwoodassessment.com portal. All programs non CIEH. Supporting the Starwood Life and Safety training and education package that Emcorp Group developed for Starwood, Emcorp deliver staff education and upskilling through a variety of frameworks and methods. The 2016 requirements for Food Safety Champions or others at that level format is non CIEH, but bespoke developed by subject matter experts to recognized international industry best practice standards and aligned exactly to Starwood requirements, the standards, Starwoods food safety manual and all its forms and procedures. Strictly Proprietary & Commercial in Confidence

Training Programs Internal Training on Site inc the Following;
FS Champion: Advanced Food Safety & Hygiene Program FS Staff: Food Safety Implementation Program General Staff: Food Safety: Hospitality Awareness Induction: Food Safety Induction Program (short course series inc 5 x courses) Management: Food Safety & Incident Management Induction & General Staff Programs placed on Strictly Proprietary & Commercial in Confidence

BENEFITS OF HYGIENE MANUAL
Safe food – less risk of food contamination Quality food Legal compliance (depending on country) Consistency between all Asia Pacific hotels Standard approach to food safety for all hotels All staff involved Complimentary to other systems – Six Sigma

CONTENTS OF THE STARWOOD MANUAL
Introduction Responsibilities Assessment of hazards Food safety procedures Food safety monitoring records Training

The Manual: The System & Identifying Hazards
Covers the program used to implement and monitor AP Covers the 3 x potential hazards within the process of food preparation MICROBIOLOGICAL PHYSICAL CHEMICAL Starwood AP has developed the safe food & Hygiene Standards Manual to assist you to better identify hazards and implement controls that will reduce or eliminate the risk as well as meet HACCP. This also aligns to global Starwood requirements. Strictly Proprietary & Commercial in Confidence

Audit Overview Food Hygiene Audit and Security Audit
combined and run over 2 consecutive days Audit is announced Is conducted on an App Reporting includes visual media that the Auditor notices

STARWOOD PRIORITY RED & AMBER SYSTEM
Priority Red & Amber scoring Additional point loss process Final scoring process What are its consequences

If any of the following observations are noted during the 2016 food safety audit then a further deduction of points will be allocated. This includes -3.0 points for each Priority Red -1.5 for each Priority Amber

The Points align to the following Risk Levels and align to site risks, practices and operations 1. Non Compliance Level - Extreme Corrective Action Period: Immediate Description: Substantial evidence of a food product or system risk with extreme potential for food contamination, hygiene or health risks. Immediate response to both rectify and reduce the risk. 2. Non Compliance Level - High Corrective Action Period: Days Description: A high level risk via a major non conformance of the food safety and hygiene standards and this event presents an increased potential for a food safety incident. Urgent response to both rectify and reduce the risk is required.

SAFE FOOD & HYGIENE STANDARDS MANUAL
Approved Supplier System All potentially hazardous food suppliers to be approved If chosen supplier is not HACCP certified then a supplier visit is required to be undertaken Supplier checklist is to be completed, including clear non compliance requests, follow up action and closure The Food Safety Team are required to undertake the supplier visit Form 9: Hotel Food Suppliers Site Questionnaire Form 9a: Hotel Supplier Approval Application Form 9b: Supplier Approval Letter Form 9c: Approved Site Food Product Suppliers List

Receipt of foods Temperature control – probe not laser Visual inspection of the packaging standards / no signs of pests / dates Direct storage after receipt At no times can foods be delivered when no one is present All chilled foods to be 5°c or below All frozen foods to be -18°c or colder If critical limits are not met, then a suitable corrective action is to be undertaken Demonstrate a rejection system Form 10b: Food Product Delivery Record Form 10c: Food Product Rejection Record

Form 10b: DELIVERY OF FOODS
Date Time Received Time Stored Food Product Hotel Supplier Temp C Packaging Quality Record via Tick or Cross Corrective Action/s Associate Signature 1002 Meat Joe’s Meats -15.2 Nil J Wang 1015 Poultry Pete’s Chicken -18.5 J Wang 1017 +7.7 Rejected Form 10b: Food Product Delivery Record 1: Temperature: Potentially hazardous food is to be 5C or below. Frozen food is to be -18C or colder, meeting international and Starwood global standards. 2: Packaging quality: When checking the packaging quality ensure that the packaging is in good condition, there is a use by or best before date noted on the packaging. If it is satisfactory insert tick, if it is unsatisfactory insert cross. 3: Associates are to record the exact temperature taken with the probe thermometer (inc the decimal point using only black or blue pen) 4: If the food delivery is not within the hotel’s standards then complete the corrective action column, complete Form 10c Food Rejection Record and send the food back to the supplier. Form 10b: Food Product Delivery Record

Storage of foods Temperature control fridge 5°C and the freezer -18°C Fruit and vegetable cool room 7°C Ice cream freezers maximum -12°C Monitoring twice daily Each storage unit within the kitchens and bars No cross contamination Covering, labelling & dating Only food grade covers are permitted to cover foods Food containers / reusing disposable containers Form 3: Temperature Monitoring Record – Food Storage

FORM 3: STORAGE TEMPERATURE
Form 3: Temperature Monitoring Record – Food Storage 1: Temperature for each area is recorded twice daily when being used 2: All refrigeration/cool rooms/freezer units to be temperature checked using a probe thermometer & temperature testing the water or the cooking oil containers within the cold storage units 3: Refrigeration units and cool rooms are to be at 5C or below. Freezers are to be -18C or colder* 4: Associates are to record the exact temperature taken with the probe thermometer including the decimal point 5 If there are temperature issues contact the Executive Sous Chef/Executive Chef (who in turn should contact the Chief Engineer immediately) *If a site has limitations or circumstances that do not allow a temperature of -18 deg. C to be attained -15 deg. C will be accepted if product held is frozen dry, solid and shows no signs of previous thawing or re-freezing. Please note however, that -18 deg. C is the Starwood AP standard. Area Temperature (°C) Corrective Actions/Comment Initial Mon Tue Wed Thu Fri Sat Sun AM PM Start Date Facility

Defrosting of foods Under refrigeration / running water (thin portions only)/ microwave oven Core temperature 1°C to 5°C All foods to be clearly labelled during the defrosting process It is recommended that a designated defrosting area is identified The defrosting of foods is required to be monitored and documented Defrosted foods are to be used within 48 hours once thawed Form 10d: Food Product Defrost/Thawing Record

FORM 10d: DEFROSTING RECORD
Form 10d: Food Product Defrost/Thawing Record *Instruction: 1. All defrosting/thawing foods require recording 2. All defrosted food products to be used within 48 x hours 3. Food products defrosted/thawed when core temperature reaches 1C to 5°C 4. Staff are to record the exact temperature taken with probe thermometer including the decimal point Food Product For Defrosting/Thawing Defrost Start Date Defrost Start Time Defrost Start Temp Staff Sign Defrost Finish Date Defrost Finish Time Defrost Finish Temp Corrective Action/s

Reheating (Sect 18) 75°C for 2 minutes then 60°C or above as holding Three potentially hazardous foods per service period Core food temperature taken with a digital probe thermometer Cooking of foods (cl 12) Core temperature 75°C or above Eggs 71°C or above Form 4: Temperature Monitoring Record – Cooking/Reheating

FORM 4: COOKING / REHEATING TEMPERATURE Form 4: Temperature Monitoring Record – Cooking/Reheating 1: Three (3 x) foods that have been either cooked or reheated are to be recorded per service 2: Final cooking temperatures are to be at 75C or above. Reheating temperatures are to be at 75C or above for 2 minutes, then reduced to 60C 3: For some cuts of meat, e.g. rare beef, rare lamb and fish, cooking temperatures of 75C or below are accepted 4: Associates are to record the exact temperature taken with the probe thermometer BREAKFAST Process (tick) Food Temperature Corrective Action Sign Cook Reheat  Beef 78.2 Wong Chicken 84.9 Ng Beans 68.1

Cooling of foods (Sect 18) Core temperature 60°C to 5°C or below – 6 hours The cooling of foods is not to start until 60°C If ice bath method is used, then a designated area required Blast chiller (these are NOT a mandatory requirement) Blast Chiller is recommended for every hotel Three foods per a day are required to be monitored Form 5: Temperature Monitoring Record – Cooling of Foods

FORM 5: COOLING OF FOODS Form 5: Temperature Monitoring Record – Cooling of Foods 1: Cool food as quickly as possible & divide large quantities into shallow containers 2: Food is to commence cooling when it reaches 60C 3: Food must cool from 60C to 21°C within 2 hours, then from 21C to 5°C or below within the next 4 hours = total 6 hours 4: Associates are to record the exact temperature taken with the probe thermometer including the decimal point Date Food Start Time Start Temp Temp after 2 hours 6 hours Corrective Action Signature 10/1/16 Soup 12.15 72.3 2.1 Wang 12/1/16 Rice 10.20 62.1 21.3 4.1 Ng Beef 11.45 64.9 23.7 14.8 Discard Quang

Food Display Hot Foods 60°C or above Cold foods 5°C or below Sneeze guards (depending on country) Separate utensils “Do not handle food directly with your hands” sign to be displayed Allergen and food identification signage - 148mm x 105mm (A6) Two hot and two colds foods to be checked per a buffet The use of the time to control unsatisfactory food temperatures is to be demonstrated on the monitoring records Form 6: Temperature Monitoring Record – Food Display

Wang Ng Ahmed A.M. Rice 79.8 P.M. Beef 52.3 Discard Cheese 3.2
FORM 6: MONITORING DISPLAY FOODS 1: Record the temperatures of two (2 x) hot foods and two (2 x) cold foods that are potentially hazardous and on display per service 2: Hot food display temperature is to be at 60C or above and cold food display temperature is to be at 5C or below 3: Associates are to record the exact temperature taken with the probe thermometer including the decimal point (using only black or blue pen) BREAKFAST HOT FOODS Time Food Temp. deg. C Corrective Action Sign A.M. Rice 79.8 Wang P.M. Beef 52.3 Discard Ng COLD FOODS Cheese 3.2 Ahmed Sliced ham 2.7

RECORD 6: DISPLAY FOODS HOT: Above 60°C. COOL: Below 5°C
Starwood Hotels & Resorts Asia Pacific Environmental Health Cnsultancey

Thermometers & calibration (cl 18) Digital Each probe to be clearly identified by number A least two spare thermometers to be maintained Each kitchen to have own thermometer At no times can the thermometers be removed from the kitchens or taken home Sterilizing wipes Ice slurry – calibration on a monthly basis Form 20: Monitoring Equipment Gauge Calibration Record

CALIBRATION PROCEDURE
-1 C to +1 C

Wang Ng Ahmed 2 1.1 - 1.6 Replaced probe 3 0.4
Form 20: Monitoring Equipment Gauge Calibration Record 1. All results of ice slurry tests shall read 0C 2. *Note there is a +/- 1C tolerance 3. If the ice slurry test result is external of the critical limits required, the probe thermometer shall to be returned to the manufacturer or replaced 4. Staff are to record the exact temperature taken with the probe thermometer inc the decimal point 5. Testing to be carried out every month 6. High altitude calibration to have +/- 1C tolerance relative to local boiling point. Recommend ice slurry test in this case. Date Probe Number Calibration Method Temperature Variance Temp’ Achieved (Optimum 0/100 C) Corrective Action Tester’s Signature 10/01/16 2 1.1 - Wang 09/01/16 1.6 Replaced probe Ng 08/01/16 3 0.4 Ahmed

Use of raw eggs (Sect 31) It is company policy that no ready to eat foods contain raw egg The hotel is to use pre manufactured mayonnaise and sauces The hotel can use a pasteurized egg The hotel will need to demonstrate that these items are purchased and evidence is available during the audit Chlorination of foods All hotels are required to undertake chlorination of ready to eat foods The ratio is 100ppm to 200ppm A MSDS/SDS is to be maintained Only designated basins can be used (with a fill line) Written food washing procedure

Allergen Procedures (Section 30) Staff are to be aware of the known allergens The hotel is to demonstrate that allergen controls and procedures have been implemented An allergen statement is required on all menus / known allergens are required to be identified by signage on all displayed foods The hotel is not permitted to reuse disposable containers for food storage 5. Refer to Section 30 for common allergens Seafood – dairy – peanuts etc Starwood Hotels & Resorts Asia Pacific Environmental Health Cnsultancey

Bar food safety (cl 19) Ice machine & scoop, all scoops are required to be sanitized between use and stored in a solution of between 100ppm and 200ppm Cutting of fresh fruit (green cutting board) Bar snacks Individually wrapped straws Cleaning of beer lines Glass washer temperature 77°C Staff MUST Monitor the glass washer cycle Glasses sanitized in between use and storage Form 7: Temperature Monitoring Record – Dish & Glass Washer Starwood Hotels & Resorts Asia Pacific Environmental Health Cnsultancey

In room dining / Glass cleaning in guests rooms (Sect 36) All glasses in the guests rooms are to be thoroughly cleaned and sanitized Either by heat treatment or a chemical agent The hotel will need to demonstrate a clear procedure for glass washing Covering of foods to rooms, including beverages Removal of food trays from rooms Section 36: Glass Hygiene for Guest Rooms

Cleaning & sanitation (Sect 34) Sanitizer Cleaning schedule Labeling of containers – correct dilution MSDS/SDS Quality of the cleaning cloths Storage of cleaning equipment Monitoring of the wash and rinse cycle of the dishwashers Form 7: Temperature Monitoring Record – Dish & Glass Washer Form 12: Cleaning Schedule Record

Form 12: CLEANING SCHEDULE TEMPLATE

Essential Wood & Glass The hotel must not have any non essential wood or glass within the food and beverage areas Including the removal of wooden cutting blocks Maintenance System A written or computerized system must be implemented Traceability Review of outstanding work orders

Health - food handler (Sect 14) Clean clothing / head covering Jewelry code Hand washing Reporting of illness Gloves Band-Aid Staff training / training records Designated wash hand basins / water temperature (41°C within one (1) minute) Information signage Optional Form 11: Initial Staff Food Safety Declaration

Pest control (Sect 37) Pest Infestation Pest control measures Pesticide usage records Additional pest control documentation No rodenticides permitted in food and beverage areas Note: A current bait/trap plan is required as part of the 2016 Food Safety audit Form 18; Pesticide Usage Record Form 19; Pesticide Approved List

Form 18: PESTICIDE USAGE RECORD
Date of Visit Company Vermin Capture Service Technician John Andrews Area Treated Main kitchen, Lobby Bar Chemical Used Bromethalin (rat poison) Amount of Chemical Used 300ml Method of Application Pellets Batch Code of Chemical 010116 Signed

Storage of garbage (cl 27) Bin liners and lid External bins have lids Waste areas maintained Waste areas are to be included on the cleaning schedules External waste is collected on a frequent basis

Verification Customer complaints (cl 30) Form 13: Alleged Foreign Material/s Contamination Record Form 14: Allegation Record (Food Poisoning) Instructions Form 15a: Allegation Record (Food Poisoning) Incident Form 15b: Allegation Record (Food Poisoning) Guest Form 15c: Allegation Record (Food Poisoning) Associate Internal audits To be completed twice per a year General Manager to undertake bi annual audits Complete the checklists, including non conformances, follow up action and closure Form 1: Kitchen Facility Maintenance Internal Audit Checklist Form 2: Standards Maintenance Internal Audit Checklist

Verification Microbial testing / Food Samples Food samples to be maintained for functions of over 100 pax for 14 days Microbial testing of two foods and surface swabs on a bi annual frequency Maintain all results and certificates of analysis on file Form 20: Monitoring Equipment Gauge Calibration Record

RECORD KEEPING PRACTICES
Mandatory and Optional Records when compiled: The monitoring records are a legal document Monitoring records demonstrate that the hotel is maintaining food safety standards / Due diligence Clear, true and correct No dittos, an entry for each line A signature to be completed against each entry Only black or blue pen Decimal points Corrective actions Maintain the completed monitoring records for one (1) year. (China to keep records for two (2) years)

Hotel Incident Management Structure – (Insert Property Name)
Incident Commander (General/Hotel Manager) Incident Media & Client Liaison (Insert Name/s) Law Enforcement Media & Liaison Incident Emergency Operator (Hotel Operator) Incident Safety (Insert Name/s,) Incident Manager (Front Office Manager on Duty) Incident Security Operations (Insert Name/s) Incident First Responder (Insert Name/s) Incident Human Resources (Insert Name/s) Incident Administration Incident Operations (Insert Name/s) Assembly Area Controller Guest Relief/Support Guest Medical Support Incident Logistics (Insert Name/s) Communications Food Transport/Accommodation Stores Engineering Incident Finance ( Insert Name/s) Incident Compensation/Claims Incident Time Records Incident Accounts/Costs Primary Assembly Area (Insert location here) Secondary Assembly Area Primary Emergency Centre (Insert location here Secondary Emergency Centre (Insert location here)

FOOD SAFETY PRODUCTS Food Hygiene booklets Blue band aids
Probe thermometers Food sample jars Surface swabs Medi Alcohol Swabs

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